Spinach-Avocado Power Salad with Sesame Seeds
A nutrient-dense salad featuring magnesium-rich spinach and avocado to support skin health during Whole30 reintegration. This Mediterranean-inspired salad recipe (vegetarian), ready in about 12 minutes, pairs baby spinach, avocado, chickpeas into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 315 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 5 cups (about 100g), packed baby spinach
- 1 medium, sliced avocado
- 1/2 cup (canned, drained and rinsed, no added sugar) chickpeas
- 1 tbsp, toasted sesame seeds
- 2 tbsp olive oil
- 1/2 medium (juice only) lime
- 1 clove, minced garlic
- 1/4 tsp sea salt
The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: In a small bowl, whisk together 2 tbsp olive oil, lime juice, minced garlic, and 1/4 tsp sea salt until emulsified.
- Step 2: Place 5 cups packed baby spinach in a large bowl, add 1/2 cup drained chickpeas, and pour the dressing over, tossing gently until evenly coated.
- Step 3: Divide the dressed spinach among two plates, then arrange 1 sliced avocado on top of each portion.
- Step 4: Sprinkle 1 tbsp toasted sesame seeds over each salad just before serving to add crunch and magnesium.
